Vanilla Cookie Bottoms Revisited (see original recipe here)
(Renamed: The JJ Cupcake)
Makes 12-14 cupcakes
What you’ll need:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 6 tbsp unsalted butter(room temp)
- 1 egg & 1 egg yolk (room temp)
- 1 tsp vanilla extract
- ½ cup skim milk
(For the cookie bottom!)
- 5 tablespoons unsalted butter (room temp)
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup flour
- 2/3 cup chocolate chips
(If you’re feeling lucky, here’s a video of it too!)
- Preheat to 350 deg F
- (Cookie dough bottom)
- Make the cookie dough the same way you’d make cookies. Flour and salt whisked together, butter mixed into the sugars and vanilla, then mix in the flour. Add the chocolate chips last.
BAKERHI NOTE: This batter is super dry and crumbly, and I kept checking to see if there’s an egg/baking soda in this cookie dough. There isn’t. It’s supposed to be dry. Don’t worry.
- Now, take about two spoonfuls (maybe more) of the cookie dough and press it into the bottom of a cupcake liner in your cupcake pan, to make a crust for your batter to go on top of.
BAKERHI NOTE: I used the same spoon I scooped with to press down the crust, it worked out pretty well for me. I also ate a lot of it, which also worked out fantastically.
- (Cupcake batter)
Whisk the flour, salt and baking powder!
- Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam!
- Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
- Try to fill your cupcakes only about ¾ of the way, you’re trying to compensate for the cookie bottoms.
- Bake yo cakes for about 20-22 minutes! Pop them out, cool and frost.
BAKERHI NOTE: Need a frosting recipe? Check out my recipe index – buttercream is perfect for these. Next time I might experiment with a chocolate cupcake and vanilla frosting, but these are pretty much golden.
ANOTHER NOTE: I am reposting this recipe due to my cook time being RADICALLY different from apartment to apartment – my last recipe had 15-16 minutes, these took a solid 22 minutes to finish. Thank you, oven inconsistencies. This just goes to show you that every baking instance is a challenge.
So these cupcakes, if you haven’t noticed, are sitting on top of a cute little striped sheet. That’s the invitation to my good friend’s wedding. The other sheet in the last photo is their save the date. The wedding was yesterday, and the bride approached me to make some cupcakes for their shindig, and I was MORE than happy to have obliged. Nothing makes me more excited than seeing people eat my cupcakes, and hearing “did you try those cookie bottom ones?” – my heart. I’m just so happy.
I’m dedicating these cupcakes to my friend’s John and Jenn, the happiest newlyweds, and two truly amazing people to have in my life.
Until next recipe redo,